How to Make Pasta Salad

During the summer, you need a go-to recipe for potlucks and backyard barbecues. Luckily, it’s super easy to learn how to make pasta salad that everyone will love! We created an all-purpose recipe, as well as 14 flavor combinations to inspire your own version.

What is pasta salad made of?

The basic formula for pasta salad is 1 pound of uncooked pasta + 1-3 cups dressing + 1-2 pounds mix-ins + 1 cup of flavor-boost ingredients. After you follow our tried-and-true recipe below, scroll down to learn how to customize it to your taste! You can swap in your favorite salad dressings, use funky pasta shapes and add meats or hearty vegetables to make it a filling main.

Can you make pasta salad ahead of time?

Depending on what ingredients you use in your recipe, you can totally make pasta salad in advance (just like these other make-ahead salads). Our recipe below is great for three to five days in the refrigerator. That being said, sometimes the noodles drink up some of the dressing, so you may want to freshen-up a day-old salad with a little more dressing.

If you’re going the customized route, keep in mind that dressed salad greens don’t store well. Cabbage and coleslaw mix holds up okay, but if you’re adding romaine lettuce, arugula or spring mix, plan to eat your pasta salad in one sitting. You can also keep the greens separate and toss them in fresh, or spoon your leftover pasta salad over a plate of greens for a fresh, healthy lunch!

What goes with pasta salad?

Pasta salad is a classic potluck dish, and it goes with any kind of grilled meat, sandwiches or vegetable mains. Some of my favorite pairings are pulled pork sandwiches with macaroni salad, cold cut sandwiches with Italian-style pasta salad or corn on the cob and fried chicken with creamy pasta salad. Check out our top grilling ideas for dinner or make a custom sandwich to get inspired.

How to Make Pasta Salad

Ingredients

Yield: 16 servings

• 1 package (16 ounces) medium pasta shells
• 1 package (16 ounces) frozen peas, thawed
• 1 medium cucumber, halved and sliced
• 1 small red onion, chopped
• 1 cup ranch salad dressing

Instructions

Step 1: Cook the pasta

Start by cooking the pasta according to the package directions. Make sure to season your pasta water with salt to create the best flavor for your pasta salad. When it’s finished, drain it and rinse the pasta in cold water to stop the cooking process.

You can do this step ahead of time if you like, although you may want to toss your noodles in a small amount of dressing if you’re cooking them more than a day in advance. This helps to keep them from sticking together.

Pro Tip: Have some fun with your pasta shapes! Some of our favorites are shells, macaroni, tortellini, bow ties and spiral rotini. These shapes all work with a variety of dressings, from vinaigrettes to creamy dressings like ranch or Caesar. Traditional pasta shapes like linguine, fettuccine and spaghetti also work, but you’ll want to pair them with a slippery vinaigrette dressing. (Here’s a complete list of all the pasta shapes.)

Step 2: Combine the ingredients

In a large bowl, combine the pasta, peas, cucumber and onion. If you’re playing around with other ingredients, go ahead and add them here, too. The only ingredients you may want to hold during this step are tender lettuces (like romaine or arugula) just in case you end up with leftovers.

Step 3: Add the dressing

Add the dressing and toss to coat. For best results, cover the pasta salad and chill it in the refrigerator for at least two hours to let the flavors meld.

Pro Tip: Keep in mind that a vinaigrette goes further than creamy dressings, so you may not need as much dressing (that also helps you save calories, too). I always start with less dressing, knowing that I can add more if it’s not coated enough. It’s much harder to save an overdressed pasta salad—you’d have to cook more pasta!

Customize Your Pasta Salad

Play around with our formula by mixing and matching pasta shapes with dressings, mix-ins and flavor-boost ingredients. When choosing added ingredients, go for a variety of colors, flavors and textures. If you added bacon and tomatoes, consider using green or yellow bell peppers instead of red. Think about adding several flavor elements, too, such as sweet, sour, salty, bitter and savory.

Keep in mind that many pickled foods, some cheeses and meats can contribute salty flavors to your salad. It’s always a good idea to taste as you go to keep the salt content at the perfect level.

Common dressings

• Ranch, creamy Caesar or Italian vinaigrette
• Homemade vinaigrette using 1 part red wine vinegar, balsamic vinegar, rice vinegar or lemon juice to 3 parts olive oil (plus the seasonings of your choice)
• Create a creamy, savory dressing by mixing equal parts sour cream and mayonnaise (plus the seasonings of your choice)
• Thin 2 cups of mayonnaise with 2 tablespoons white vinegar (plus the seasonings of your choice)
• Plain or fruit-flavored yogurt mixed with sour cream or mayo

Mix-in ideas

• Meat! Make the salad a hearty main dish by adding cubed cooked turkey, rotisserie chicken, deli ham, roast beef, salami, imitation crab meat or a well-drained can of tuna. It makes a perfect hot-weather lunch!
• Use any variety of fresh or thawed frozen vegetables, like bell peppers, cucumbers, peas, broccoli florets, artichokes and veggie blends
• Fresh or well-drained canned fruit, such as pineapple or mandarin oranges (keep in mind that most fruits are naturally juicy, so you can use less dressing in your pasta salad)
• Cubed or shredded cheese
• Spinach, romaine, arugula or other hardy salad greens

Flavor boost

• Add salty, tangy, savory and sometimes sweet elements with a handful of olives, chopped pickles or giardiniera. You can also add intensely flavored meats like prosciutto, bacon or pepperoni.
• Give your pasta salad richness with salty cheeses like crumbled feta or grated Parmesan.
• Achieve concentrated flavor accents with marinated sun-dried tomatoes, pesto or olive tapenade.
• Get crunchy with nuts, seeds and chow mein noodles.
• For sweet and tart accents, look to fruits (dried fruits offer concentrated flavor, as well).
• Feel free to add in other accent flavors like onions, herbs, spices, mustard and other condiments. You can also add a touch of spiciness with hot peppers or pepper blends.

14 Combo Inspirations to Get You Started!

Check out our favorite flavor combinations below! We’ve added an optional flavor-boost ingredient in parentheses if you really want to get wild with it.

• Cheese tortellini, red wine vinaigrette, broccoli and peppers (pimiento-stuffed olives or prosciutto).
• Shells, mayo-based dressing, imitation crab or tuna and peas (dill or lemon peel to the dressing).
• Farfalle, balsamic vinaigrette, fresh baby spinach and yellow peppers (chopped dried apricots).
• Macaroni, mayonnaise thinned with vinegar, ham, cheddar and peas (chopped green onions, mustard and/or pickle relish).
• Rotini, ham, salami, artichokes, provolone, mozzarella and peppers (pepperoni, prosciutto, olives, giardiniera, marinated hot peppers, basil and/or sun-dried tomatoes).
• Orecchiette, a mix of 2 parts plain yogurt to 1 part mayo, smoked turkey, apples, celery and strawberries (walnuts, Dijon mustard and/or lemon juice).
• Shells, sour cream and mayo dressing, pineapple, cooked shrimp and red peppers (sliced water chestnuts in the mix and curry powder in the dressing).
• Tricolor rotini, ranch dressing, broccoli, cucumbers and tomatoes (Parmesan cheese and/or crumbled bacon).
• Shells, creamy Caesar dressing, cubed mozzarella, broccoli florets and shaved romaine (pepperoni).
• Farfalle, ranch dressing, cubed chicken, grapes and mandarin oranges (poppy seeds in the dressing, cooked chow mein noodles and/or sunflower seeds).
• Whole wheat spaghetti, sesame-ginger vinaigrette, cubed chicken, coleslaw mix and mandarin oranges (cooked chow mein noodles or toasted almonds).
• Rotini, Catalina dressing, taco meat, cheddar, tomatoes, peppers and onions (sliced black olives and crushed tortilla chips).
• Orzo or couscous, Greek yogurt thinned with lemon juice or red wine vinegar, deli turkey and grape tomatoes (crumbled feta cheese, kalamata olives and/or fresh parsley).
• Tricolor rotini, Italian dressing, frozen California-blend vegetables cooked just to crisp-tender (sliced olives and garlic salt).

Here Are More Potluck Salads to Master

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My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri

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This is a big hit at church potlucks. One man says he only comes so he can eat my potato salad! —Kathleen Rabe, Kiel, Wisconsin

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Khmer Pickled Vegetable Salad

I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with satay chicken. —Hannah Heavener, Belton, Texas

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Here's the dish everyone looks for at our parties, so we always double the recipe. It was handed down from my mother-in-law and has been a family favorite for years. —Stacy Novak, Stafford, Virginia

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Easy to prepare, cool and colorful, this refreshing, good-for-you fruit salad is a springtime favorite. —Peggy Mills, Texarkana, Arkansas

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Strawberry Kale Salad

This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. —Luanne Asta, East Hampton, New York

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This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. —Debra Keil, Owasso, Oklahoma

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Everyone in my family loves this bacon avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut

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Artichoke Shrimp Pasta Salad

I have enjoyed this recipe for as long as I can remember. My mom made it famous, and she passed it down to me on my wedding day. It's one of those potluck staples that folks can't get enough of. —Mary McCarley, Charlotte, North Carolina

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My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota

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The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe...which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida

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This has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina

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While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig! —Ann Cahoon, Bradenton, Florida

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This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire

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Grandma's Potato Salad

Our Fourth of July feast wouldn't be complete without this cool, old-fashioned potato salad. It's my grandma's treasured recipe. —Sue Gronholz, Beaver Dam, Wisconsin

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Mom's Super Stupendous Potato Salad

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin

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Grilled Italian Potato Salad

Living in California, we grill year-round and tend to get tired of the same old thing. My family loves this version of potato salad. I usually make this with Italian flavors, but you can use anything you want. —Courtney Wilson, Fresno, California

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Deluxe German Potato Salad

I make this salad for all occasions—it goes well with any kind of meat. I often take this salad to potlucks, and there's never any left over. The celery, carrots and dry mustard are a special touch not usually found in traditional German potato salad. —Betty Perkins, Hot Springs, Arkansas

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Creamy Blueberry Gelatin Salad

Plump blueberries and a fluffy topping star in this pretty, refreshing salad. My mom's blueberry salad was served at every holiday and celebration. Now my grandchildren look forward to sampling it at holidays. —Sharon Hoefert, Greendale, Wisconsin

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People can't get enough of the sweet grapes and crunchy broccoli in this colorful salad. I appreciate its make-ahead convenience. —Terri Twyman, Bonanza, Oregon

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My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey

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The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. —Janet Roth, Tempe, Arizona

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Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin

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For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. To add zip, stir in fresh basil and mint. —Julie Merriman, Seattle, Washington

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I always like to bring this to parties and potlucks, and people seem to really appreciate having a healthy option. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois

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I like to make the most of tomatoes when plentiful, and I love an old-fashioned homemade dressing with a summery taste. —Judith Foreman, Alexandria, Virginia

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This quick recipe couldn’t be easier…the liquid from the corn relish becomes a ready-made dressing! And because there’s no mayo, it’s a perfect salad to bring along on summer outings.—TerryAnn Moore, Vineland, New Jersey

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Minty Watermelon-Cucumber Salad

Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario

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Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. — Joyce McLennan, Algonac, Michigan

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Lindsay D. Mattison